Effects of sodium triphosphate, citric acid, sodium glutamate, and sodium chloride on formaldehyde content in minced Baltic cod stored at 253 K

Swiniarska, J.; Chojnacka, M. . Inst. Technologii Zywnosci Pochodzenia Morskiego

Effects of sodium triphosphate, citric acid, sodium glutamate, and sodium chloride on formaldehyde content in minced Baltic cod stored at 253 K

1991

Swiniarska, J. | Chojnacka, M. (Akademia Rolnicza, Szczecin (Poland). Inst. Technologii Zywnosci Pochodzenia Morskiego)

The additives were found to reduce the formaldehyde content in minced cod, protect proteins at the initial stage of storage, and increase hydratation properties of the fish muscle tissue

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AGROVOC Keywords

acide citrique acide glutamique acido citrico additif alimentaire aditivos alimentarios bacalao cabillaud chlorure de sodium composition chimique formaldehyde fosfatos pescado congelado pescado picado phosphate poisson hache stockage au froid

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Published in

Zeszyty Naukowe Akademii Rolniczej w Szczecinie. Rybactwo Morskie i Technologia Zywnosci (Poland)

Issue 143 ISSN 0239-9180

Pagination

pp. 111-120

Other Subjects

Acido glutamico; Almacenamiento en frigorificos; Cloruro sodico; Formaldehidos; Composicion quimica; Poisson congele

Language

Polish

Note

4 fig.; 1 table; 16 ref. Summary (En)

Type

Summary

In AGRIS since: 1993-08-15

Format: AGRIS AP

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Effects of sodium triphosphate, citric acid, sodium glutamate, and sodium chloride on formaldehyde content in minced Baltic cod stored at 253 K

1991

AGROVOC Keywords

Bibliographic information